Serving Details
Servings: 12 slices
Portion Size: 1 slice per person
Recipe Description
This Raspberry Red Velvet Cake combines the classic red velvet flavor with a hint of fresh raspberries for a fruity twist. Topped with a creamy cream cheese frosting and garnished with whole raspberries, this cake is perfect for special occasions and celebrations.
Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 35 minutes
- Total Time: 1 hour 5 minutes
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 cup fresh raspberries (for the batter)
- Extra raspberries for garnish
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth. Gradually add dry ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
- Assemble the cake by spreading frosting between the layers and on top and sides. Decorate with extra raspberries for garnish.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 5g
- Carbohydrates: 52g
- Fat: 22g
- Saturated Fat: 10g
- Sugar: 36g
- Fiber: 2g
- Sodium: 300mg
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but thaw and drain them well to prevent excess moisture from affecting the cake texture.
How do I store this cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature before serving.
Can I omit the food coloring?
Yes, the cake will be slightly lighter in color, but the taste will remain delicious.
